Pork Loin Wrapped in Filo Pastry Dough
Pork Loin Filo
- 1 pound. pork tenderloin, trimmed of silver-skin
- Soak in teriyaki and soy sauce for a couple hours
- Rub in:
- About a box of sliced mushrooms (eat a few)
- Sliced Onions
- Parmesan cheese
- High temperature oil (Safflower)
- 6-7 sheets phyllo dough for each pork piece
- 6 tblspoons of Butter (total)
DirectionsPork
Take the pork tenderloin and cut it in half lengthwise. Each piece should be long and flat – hammer out a little if needed
Season with salt, pepper, cumin, paprika and pepper.
Heat up iron skillet as hot as it will get. Sear pieces for about 2 minutes on each side – brown both sides
Place pork on a plate and let cool.
Filling
In the same sauté pan, sauté the mushrooms and onions, adding some butter.
Put aside and sprinkle parmesan cheese over top
Pastry
Melt unsalted butter.
Lay out a couple pieces of dough
With pastry brush – looks like a paintbrush- brush butter on a side of a sheet, layer and repeat until about 6-7 layers deep. ( I added two at a time and it didn’t hurt a thing)
Entrée
Put a proportionate amount filling on pork and wrap pork around it, so that the filling doesn’t directly touch the dough.
Roll up the pork in the dough – do not roll tighly. Dough should cover the edges – no meat should be seen
Cooking
I used a small convection oven at 425 with foil on for the first half and removed for second so pastry can harden and turn golden brown.
Cook the meat until 160 by thermometer, remove and let continue cooking by itself for 10 minutes.
